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30 30 Minutes or Less VG Vegetarian 5I 5 ingredients or less

Cranberry Cinnamon Honey Butter

4.67
/5
5 mins
28 Comments
Jump to Recipe
By: Rachel GurkPosted: 10/22/2012Updated: 06/15/2021

This post may contain affiliate links. Please read my disclosure policy.

This cranberry cinnamon honey butter is the perfect topping for toast. Get the easy recipe on RachelCooks.com!

This cranberry cinnamon honey butter is the perfect topping for toast. Easy to make in five minutes in a food processor. Don’t serve boring bread!

I love making compound butters of all sorts–the possibilities are endless! My vanilla bean butter remains one of my favorites, so much vanilla goodness packed into it! Or try pumpkin-honey butter or gingerbread butter. Perfect for fall.

About this cranberry cinnamon honey butter

This butter is perfect on any bread, but on toasted bread? Oh my. It melts down and the cranberries almost turn into a jelly-jam type substance.

It. Is. So. Good.

Also, I’d highly recommend spreading it on this homemade oat bread. The flavors are just perfect for each other.

Almost as if they were made for each other.

Oh wait, they are.

P.S. Try this cranberry cinnamon honey butter on whole wheat pancakes! So delicious! It would be so good on pumpkin bran muffins, too. 

Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!

Recipe

Get the Recipe: Cranberry Cinnamon Honey Butter

4.67 from 3 votes
Prep Time: 5 mins
Total Time: 5 mins
16 servings
Print Rate Recipe
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This cranberry cinnamon honey butter is the perfect topping for toast.

Ingredients

  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/4 cup dried cranberries
  • 1 teaspoon ground cinnamon
  • 1 tablespoon honey

Instructions

  • Blend all ingredients together in food processor until well incorporated. Scrape down sides as needed. I have a small-sized food processor and needed to scrape down the sides frequently.
  • Scrape the butter into a small serving bowl. If desired, form into a log on plastic wrap, wrap completely and refrigerate until firm.
  • Best served at room temperature but store in refrigerator when not using.

Notes

  • Serving size: 1/2 tablespoon.
  • Try this compound butter with homemade Cranberry Walnut Oat Bread. It's so good!

Nutrition Information

Calories: 61kcal, Carbohydrates: 3g, Protein: 1g, Fat: 6g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 15mg, Sodium: 1mg, Potassium: 4mg, Fiber: 1g, Sugar: 2g, Vitamin A: 178IU, Vitamin C: 1mg, Calcium: 3mg, Iron: 1mg

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

© Author: Rachel Gurk
Did You Make This?Be sure to upload a photo & tag me at @RachelCooksBlog. I love seeing what you made!
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Verdict: Dangerous stuff! I could eat it by the spoonful.
Husband’s take: He’s not a huge fan of dried cranberries, but he liked the butter and ate it with the bread.
Changes I would make: None!
Difficulty: Easy!

Oh…how I wish that was sitting in front of me right now.

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  1. Viola L Shields says

    August 12, 2021 at 3:24 pm

    Can this cranberry butter be canned?

    Reply
    • Rachel Gurk says

      August 18, 2021 at 11:53 am

      I don’t think so. :) Thankfully it’s pretty easy to whip up!

      Reply
  2. RV says

    November 17, 2020 at 10:40 am

    Could this butter be sweetened with maple syrup instead of honey since the cranberry bread has maple syrup as an ingredient ?

    Reply
    • Rachel Gurk says

      November 17, 2020 at 10:35 pm

      Yes, definitely! That will be delicious.

      Reply
  3. Bonnie says

    December 2, 2014 at 11:37 am

    Would love to make this butter with the bread for Christmas gifts! How much does it make? Wanting to fill the smallest canning jars.
    Thank you!

    Reply
    • Rachel Gurk says

      December 2, 2014 at 3:01 pm

      It uses 1 stick of butter so it makes just over 1/2 cup.

      Reply
  4. Rachael {SimplyFreshCooking} says

    November 21, 2012 at 3:09 pm

    This is DELICIOUS Rachel! I just made it. Super easy and very yummy. I’m serving it with homemade beer bread for Thanksgiving. I didn’t think it made a large enough batch, so I ended up using the same ingredients with mascarpone cheese instead of butter… so now I have 2 different yummy options. Thanks for the recipe! :) :) Have a Happy Thanksgiving!

    Reply
    • Rachel says

      November 21, 2012 at 3:13 pm

      Oh YUM! I’m so glad you like it and the mascarpone cheese version sounds so fantastic! Happy Thanksgiving, Rachael!

      Reply
  5. Veronica Miller says

    October 26, 2012 at 2:18 am

    What a holiday delight! I can so see this crowning that bread beautiful bread as a Christmas morning treat. YUM!

    Reply
  6. Maggie @ A Bitchin' Kitchen says

    October 23, 2012 at 11:34 pm

    I make a lot of quickbreads around the holidays, so this recipe will definitely be put to good use in the coming months! It looks delicious.

    Reply
  7. Rachael {SimplyFreshCooking} says

    October 23, 2012 at 1:15 pm

    This is the best thing I’ve seen all day! Totes making this for Thanksgiving!!! :)

    Reply
  8. Sarah K. @ The Pajama Chef says

    October 22, 2012 at 10:34 pm

    mmm, this is a MUST make. delicious flavors & it looks sooooo pretty :)

    Reply
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